Vegetable Broth


Picture of Vegetable Broth

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

  • 1 whole onion (any), peeled
  • 1 whole carrot, skinned
  • 1 whole celery rib
  • 3 whole garlic cloves
  • 1 tsp yellow miso paste
  • 4 whole black peppercorns
  • 1 whole bay leaf
  • bunch fresh or dried herbs (any)
A boiling pot

Instructions

In addition to the listed ingredients, choose any three of the following:

  • 1 small brown potato
  • 2 to 4 small red potatoes
  • 1 cup mushrooms
  • 1 bell pepper, seeded
  • 1 medium turnip
  • 1 medium zucchini
  • 1 parsnip
  • 1 leek

Transfer your selections to a large pot. If using dried herbs, grab each green one you have on hand and give it a good shake into the pot. Otherwise add about 3 to 5 ounces of fresh dill, but any complementary fresh herbs on hand will do.

Add 1 tsp of miso or salt, black peppercorns, and bay leaf. Add 8 cups of cold water, or 10 cups if your selections are particularly big. Cover and bring to a boil. Reduce heat to low and simmer until the vegetables are falling apart, about 1 hour. Turn off heat and allow to cool to a warm temperature. Use tongs or a spoon to remove bay leaf and vegetables.

Grab a cheesecloth or fine strainer and strain liquid into a container. Cool to room temperature, then store in the fridge for up to three days. After three days, store in the freezer in 1-cup measurements.

Chef's Note: You can omit the miso and add salt to taste for a soy-free vegetable broth.

Nutrition

Servings per batch: 4

  • Calories: 49
  • Fat: 0.40g
  • Carbohydrate: 10.60g
  • Dietary Fiber: 2.20g
  • Sugars: 4.10g
  • Protein: 2.20g
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Picture of Vegetable Broth

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

  • 1 whole onion (any), peeled
  • 1 whole carrot, skinned
  • 1 whole celery rib
  • 3 whole garlic cloves
  • 1 tsp yellow miso paste
  • 4 whole black peppercorns
  • 1 whole bay leaf
  • bunch fresh or dried herbs (any)
A boiling pot

Instructions

In addition to the listed ingredients, choose any three of the following:

  • 1 small brown potato
  • 2 to 4 small red potatoes
  • 1 cup mushrooms
  • 1 bell pepper, seeded
  • 1 medium turnip
  • 1 medium zucchini
  • 1 parsnip
  • 1 leek

Transfer your selections to a large pot. If using dried herbs, grab each green one you have on hand and give it a good shake into the pot. Otherwise add about 3 to 5 ounces of fresh dill, but any complementary fresh herbs on hand will do.

Add 1 tsp of miso or salt, black peppercorns, and bay leaf. Add 8 cups of cold water, or 10 cups if your selections are particularly big. Cover and bring to a boil. Reduce heat to low and simmer until the vegetables are falling apart, about 1 hour. Turn off heat and allow to cool to a warm temperature. Use tongs or a spoon to remove bay leaf and vegetables.

Grab a cheesecloth or fine strainer and strain liquid into a container. Cool to room temperature, then store in the fridge for up to three days. After three days, store in the freezer in 1-cup measurements.

Chef's Note: You can omit the miso and add salt to taste for a soy-free vegetable broth.

Nutrition

Servings per batch: 4

  • Calories: 49
  • Fat: 0.40g
  • Carbohydrate: 10.60g
  • Dietary Fiber: 2.20g
  • Sugars: 4.10g
  • Protein: 2.20g